Cozy Up with this creamy Grain Field Chickens Chicken & Mushroom Risotto, it’s rich, flavorful, and guaranteed to warm hearts (and tummies)!
Ingredients:
● 2 tbsp olive oil
● 1 medium onion, finely chopped
● 2 garlic cloves, minced
● 1 cup Arborio rice
● 1/2 cup dry white wine (optional)
● 4 cups chicken stock (warm)
● 1 cup cooked shredded GFC chicken
● 1 cup sliced mushrooms (button or portobello)
● 1/2 cup grated Parmesan cheese
● 2 tbsp unsalted butter
● Salt and pepper to taste
● Fresh parsley for garnish
Instructions:
1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, cooking until soft and fragrant.
3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add white wine (if using) and stir until absorbed.
5. Ladle in warm chicken stock one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue until the rice is tender and creamy (about 18-20 minutes).
7. In a separate pan, sauté mushrooms until golden. Add cooked chicken and mushrooms to the risotto during the final few minutes of cooking.
8. Stir in Parmesan cheese and butter for a creamy finish. Season with salt and pepper to taste.
9. Plate the risotto, garnish with fresh parsley, and serve warm.
Pair with a glass of your favorite drink for a truly indulgent #TasteofGFC!
